Quinoa & Smoked Tofu Salad

Description:

We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that’s perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients—whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Ingredients:

2 cups water

3/4 teaspoon salt, divided

1 cup quinoa, rinsed well (see Tip)

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

2 small cloves garlic, minced

1/4 teaspoon freshly ground pepper

1 6- or 8-ounce package baked smoked tofu, (see Tip), diced

1 small yellow bell pepper, diced

1 cup grape tomatoes, halved

1 cup diced cucumber

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

Preparation:

1

Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.

Tips:

Tips: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets. Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.